{"id":46457,"date":"2026-03-06T11:08:18","date_gmt":"2026-03-06T11:08:18","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=46457"},"modified":"2026-03-06T11:08:19","modified_gmt":"2026-03-06T11:08:19","slug":"sarmale-de-post-in-foi-de-varza-acra-%f0%9f%8c%bf","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=46457","title":{"rendered":"Sarmale de post \u00een foi de varz\u0103 acr\u0103 \ud83c\udf3f"},"content":{"rendered":"\n

Sarmalele de post sunt o variant\u0103 tradi\u021bional\u0103 foarte apreciat\u0103 \u00een buc\u0103t\u0103ria rom\u00e2neasc\u0103. Chiar dac\u0103 nu con\u021bin carne, acestea sunt plin\u0103 de arom\u0103 \u0219i foarte s\u0103\u021bioase<\/strong>, datorit\u0103 combina\u021biei de ceap\u0103, morcov \u0219i orez<\/strong>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Aceast\u0103 re\u021bet\u0103 este des \u00eent\u00e2lnit\u0103 \u00een perioada postului, fiind u\u0219oar\u0103 pentru stomac \u0219i mai simplu de digerat dec\u00e2t varianta clasic\u0103 cu carne. Servite cu ardei iute sau p\u00e2ine proasp\u0103t\u0103<\/strong>, sarmalele de post devin un preparat complet \u0219i extrem de gustos.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ingrediente \ud83e\uddfe<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Pentru aproximativ 45\u201350 de sarmale<\/strong>:<\/p>\n\n\n\n

    \n
  • 500 g ceap\u0103<\/strong><\/li>\n\n\n\n
  • 500 g morcovi<\/strong><\/li>\n\n\n\n
  • 200 g orez<\/strong><\/li>\n\n\n\n
  • 100 ml ulei<\/strong><\/li>\n\n\n\n
  • 2\u20133 linguri bulion (past\u0103 de ro\u0219ii)<\/strong><\/li>\n\n\n\n
  • 1 leg\u0103tur\u0103 m\u0103rar proasp\u0103t<\/strong><\/li>\n\n\n\n
  • 1 linguri\u021b\u0103 m\u0103lai<\/strong><\/li>\n\n\n\n
  • sare \u0219i piper<\/strong>, dup\u0103 gust<\/li>\n\n\n\n
  • cimbru<\/strong><\/li>\n\n\n\n
  • 1 varz\u0103 murat\u0103 (foi de varz\u0103 acr\u0103)<\/strong><\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Cum se prepar\u0103 sarmalele de post \ud83d\udc69\u200d\ud83c\udf73<\/h2>\n\n\n\n

    1\ufe0f\u20e3 Preg\u0103tirea umpluturii<\/h3>\n\n\n\n
      \n
    1. Cur\u0103\u021ba\u021bi ceapa, sp\u0103la\u021bi-o \u0219i toca\u021bi-o m\u0103runt.<\/li>\n\n\n\n
    2. Cur\u0103\u021ba\u021bi morcovii, sp\u0103la\u021bi-i \u0219i da\u021bi-i pe r\u0103z\u0103toarea fin\u0103<\/strong>.<\/li>\n\n\n\n
    3. \u00centr-o tigaie sau crati\u021b\u0103, \u00eenc\u0103lzi\u021bi uleiul \u0219i ad\u0103uga\u021bi ceapa \u0219i morcovul<\/strong>.<\/li>\n\n\n\n
    4. G\u0103ti\u021bi la foc mic, amestec\u00e2nd periodic, p\u00e2n\u0103 c\u00e2nd legumele se \u00eenmoaie.<\/li>\n<\/ol>\n\n\n\n

      <\/p>\n\n\n\n

      Dup\u0103 ce s-au \u00eenmuiat:<\/p>\n\n\n\n

        \n
      1. Ad\u0103uga\u021bi orezul<\/strong> \u0219i o lingur\u0103 de bulion<\/strong>.<\/li>\n\n\n\n
      2. Mai g\u0103ti\u021bi c\u00e2teva minute, amestec\u00e2nd u\u0219or.<\/li>\n<\/ol>\n\n\n\n

        <\/p>\n\n\n\n

        Lua\u021bi compozi\u021bia de pe foc \u0219i ad\u0103uga\u021bi:<\/p>\n\n\n\n

          \n
        • sare<\/li>\n\n\n\n
        • piper<\/li>\n\n\n\n
        • cimbru<\/li>\n\n\n\n
        • m\u0103rar tocat fin<\/li>\n<\/ul>\n\n\n\n

          La final ad\u0103uga\u021bi \u0219i m\u0103laiul<\/strong>.<\/p>\n\n\n\n

          <\/p>\n\n\n\n

          <\/p>\n\n\n\n

          \ud83d\udc49 Rolul m\u0103laiului<\/strong> este de a lega compozi\u021bia, astfel \u00eenc\u00e2t umplutura s\u0103 fie mai stabil\u0103 atunci c\u00e2nd rula\u021bi sarmalele.<\/p>\n\n\n\n

          <\/p>\n\n\n\n

          L\u0103sa\u021bi umplutura s\u0103 se r\u0103ceasc\u0103 complet.
          Pentru o consisten\u021b\u0103 mai ferm\u0103, pute\u021bi pune compozi\u021bia 30\u201360 minute la frigider<\/strong>.<\/p>\n\n\n\n

          <\/p>\n\n\n\n

          <\/p>\n\n\n\n

          2\ufe0f\u20e3 Preg\u0103tirea verzei<\/h3>\n\n\n\n
            \n
          1. \u00cendep\u0103rta\u021bi cotorul verzei murate<\/strong>.<\/li>\n\n\n\n
          2. Desface\u021bi foile \u0219i t\u0103ia\u021bi-le \u00een buc\u0103\u021bi potrivite pentru sarmale.<\/li>\n\n\n\n
          3. Gusta\u021bi varza \u2014 dac\u0103 este foarte s\u0103rat\u0103, cl\u0103ti\u021bi foile \u00een ap\u0103 c\u0103ldu\u021b\u0103<\/strong>, apoi l\u0103sa\u021bi-le la scurs.<\/li>\n<\/ol>\n\n\n\n

            <\/p>\n\n\n\n

            \ud83d\udca1 Sfaturi utile:<\/strong><\/p>\n\n\n\n

              \n
            • Foile de varz\u0103 congelate \u00een prealabil<\/strong> devin mai moi \u0219i se ruleaz\u0103 mult mai u\u0219or.<\/li>\n\n\n\n
            • Dac\u0103 preg\u0103ti\u021bi varza din timp, o pute\u021bi por\u021biona \u0219i congela<\/strong>, iar la nevoie doar o decongela\u021bi.<\/li>\n<\/ul>\n\n\n\n

              <\/p>\n\n\n\n

              3\ufe0f\u20e3 Rularea sarmalelor<\/h3>\n\n\n\n
                \n
              1. Lua\u021bi o foaie de varz\u0103.<\/li>\n\n\n\n
              2. Pune\u021bi o lingur\u0103 de umplutur\u0103<\/strong> la marginea foii.<\/li>\n\n\n\n
              3. Rula\u021bi str\u00e2ns, apoi introduce\u021bi capetele \u00een interior pentru a sigila sarmaua.<\/li>\n<\/ol>\n\n\n\n

                Repeta\u021bi p\u00e2n\u0103 c\u00e2nd termina\u021bi umplutura.<\/p>\n\n\n\n

                \ud83d\udc49 Din cantit\u0103\u021bile de mai sus se ob\u021bin aproximativ 50 de sarmale<\/strong>, \u00eens\u0103 num\u0103rul poate varia \u00een func\u021bie de dimensiunea lor.<\/p>\n\n\n\n

                <\/p>\n\n\n\n

                4\ufe0f\u20e3 A\u0219ezarea \u00een oal\u0103<\/h3>\n\n\n\n
                  \n
                1. Pune\u021bi pe fundul vasului c\u00e2teva foi de varz\u0103<\/strong>.<\/li>\n\n\n\n
                2. A\u0219eza\u021bi sarmalele una l\u00e2ng\u0103 alta.<\/li>\n<\/ol>\n\n\n\n

                  Dac\u0103 preg\u0103ti\u021bi o cantitate mare, este recomandat s\u0103 le a\u0219eza\u021bi vertical<\/strong>, deoarece:<\/p>\n\n\n\n

                    \n
                  • \u00eencap mai multe<\/li>\n\n\n\n
                  • \u00ee\u0219i p\u0103streaz\u0103 forma mai bine<\/li>\n\n\n\n
                  • sunt mai u\u0219or de scos din oal\u0103<\/li>\n<\/ul>\n\n\n\n

                    Peste fiecare strat de sarmale ad\u0103uga\u021bi c\u00e2te o lingur\u0103 de bulion<\/strong>.<\/p>\n\n\n\n

                    Turna\u021bi ap\u0103 p\u00e2n\u0103 aproape de nivelul sarmalelor (aproximativ un deget sub nivelul lor<\/strong>).<\/p>\n\n\n\n

                    Acoperi\u021bi cu c\u00e2teva foi de varz\u0103<\/strong> \u0219i pune\u021bi deasupra o farfurie rezistent\u0103<\/strong> pentru a le men\u021bine \u00een pozi\u021bie \u00een timpul fierberii.<\/p>\n\n\n\n

                    <\/p>\n\n\n\n

                    <\/p>\n\n\n\n

                    5\ufe0f\u20e3 Fierberea sarmalelor<\/h3>\n\n\n\n
                      \n
                    • Fierbe\u021bi sarmalele la foc mic aproximativ 1 or\u0103<\/strong>.<\/li>\n\n\n\n
                    • Din c\u00e2nd \u00een c\u00e2nd roti\u021bi u\u0219or vasul pentru o g\u0103tire uniform\u0103.<\/li>\n<\/ul>\n\n\n\n

                      <\/p>\n\n\n\n

                      Alte metode de g\u0103tire \ud83d\udd25<\/h2>\n\n\n\n

                      Sarmalele de post ies foarte bine \u0219i dac\u0103 sunt preparate:<\/p>\n\n\n\n

                        \n
                      • la cuptor<\/strong>, \u00eentr-un vas de lut<\/li>\n\n\n\n
                      • \u00een slow cooker<\/strong>, unde se g\u0103tesc mai lent, dar cap\u0103t\u0103 o arom\u0103 mai intens\u0103<\/li>\n<\/ul>\n\n\n\n

                        <\/p>\n\n\n\n

                        \u2705 Sugestie de servire:<\/strong>
                        Sarmalele de post sunt delicioase cu ardei iute, p\u00e2ine proasp\u0103t\u0103 sau m\u0103m\u0103lig\u0103<\/strong> \u0219i pu\u021bin m\u0103rar pres\u0103rat deasupra.<\/p>\n","protected":false},"excerpt":{"rendered":"

                        Sarmalele de post sunt o variant\u0103 tradi\u021bional\u0103 foarte apreciat\u0103 \u00een buc\u0103t\u0103ria rom\u00e2neasc\u0103. Chiar dac\u0103 nu con\u021bin carne, acestea sunt plin\u0103 de arom\u0103 \u0219i foarte s\u0103\u021bioase,<\/p>\n","protected":false},"author":1,"featured_media":46458,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46457"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46457"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46457\/revisions"}],"predecessor-version":[{"id":46459,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46457\/revisions\/46459"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/46458"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}